Crispy Salmon with Warm Freekeh Salad and Dill Mayo

Crispy Salmon with Warm Freekeh Salad and Dill Mayo

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 26, 2016.
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A warm freekah salad is the perfect accompaniment to crispy salmon. Yum!

Ingredients

WARM FREEKEH SALAD

  • 1/4 cup freekeh
  • 1 handful baby spinach leaves
  • 1 stalk celery
  • 1–2 tablespoons finely diced red onion
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

DILL MAYO

  • 1 1/2 – 2 tablespoons mayonnaise
  • 1 tablespoon finely diced red onion
  • Pinch of lemon zest
  • 1 teaspoon chopped dill
  • 1/4 teaspoon vinegar (e.g. white wine, red wine, cider)

TO SERVE

  • 150g salmon fillet
  • A few dill sprigs

Steps

  1. a small pot of salted water to the boil.
  2. Cook freekeh in pot of boiling water for about 15 minutes, until tender. Freekeh should remain slightly chewy.
  3. While freekeh is cooking, prepare the rest of the meal; roughly chop spinach; thinly slice celery; place all in a medium bowl with onion, lemon zest and juice and a drizzle of extra-virgin olive oil. In a small bowl combine all dill mayo ingredients and set aside.
  4. Pat salmon dry with paper towels, removing any remaining pin bones and season both sides with salt.
  5. Heat a drizzle of olive oil in a medium fry-pan on mediumhigh heat. Cook salmon, skinside-down, for 2–3 minutes until skin is crispy. Flip over and fry other side for about 2 minutes, until just cooked. Salmon is best cooked medium-rare. Set aside, covered to rest for 2 minutes.
  6. Drain freekeh and run under warm tap, then drain well. Combine with all remaining warm freekeh salad ingredients and season to taste with salt and pepper.
  7. spoon warm freekeh salad onto a plate and top with crispy salmon. Drizzle with dill mayo and garnish with dill sprigs.

Nutritional Information

Energy 2713 kj
648 kcal
Protein 39.2g
Carbohydrate 35.0g
Fat 39.3g